Lynn Anne Evans wrote, "Is there a chance that one of the chefs at India would share the recipe for their magnificent spinach and lentil soup?"

Lynn Anne Evans wrote, "Is there a chance that one of the chefs at India would share the recipe for their magnificent spinach and lentil soup? That, with an order of their samosas, is my favorite take-out meal, and in Rhode Island, that's saying a lot. I spend the entire time I'm eating it murmuring, 'So good.' Thanks so much!"

This is a classic Indian soup with five different lentils cooked with spinach, said India's Ajay Vinoben.

Lentil soup is a traditional New Year's Eve dish in many cultures intended to bring good luck, so this seemed the perfect week to share the recipe. Thanks to Chef Amir.

India is at 1060 Hope St., Providence. See the menu and restaurant specials at IndiaRestaurant.com.

Lentils & Spinach Soup

5 ounces black lentils

5 ounces green lentils

5 ounces mung beans

5 ounces yellow lentils

5 ounces split red lentils

1/4 cup canola oil

2 ounces fresh ginger, chopped

2 ounces fresh garlic, chopped

1 teaspoon turmeric powder

1/2 teaspoon red chili powder

6 ounces chopped spinach

Pinch of sea salt

1/2 teaspoon garam masala

1/2 bunch of fresh cilantro

Lemon, cut in wedges

Wash and soak all the lentils overnight.

Sauté ginger, garlic, turmeric and chili powder in canola oil. Add the lentils combo and sauté for 5 more minutes. Add the chopped spinach and salt. Add two cups of water and simmer for 45 minutes. Stir often until the lentils are soft.

When it's done let it sit for 15 minutes. Sprinkle garam masala and mix. Serve with fresh chopped cilantro and a wedge of lemon.